Cheesy Vegan Gochujang Udon Noodles

5.0 (3 ratings)

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Ingredients

2 tablespoon vegan butter (divided)
8 ounces trumpet or oyster mushrooms (roughly chopped)
1 cup white and light parts green onion (roughly chopped (reserve dark green parts for garnish))
12 cloves fresh minced garlic
¾ cup vegan cheddar shreds
¼ cup vegan mozzarella shreds
12 ounces fresh (frozen, or dried udon noodles)
Finely chopped green onion (dark green parts, for garnish)
Toasted sesame seeds (for garnish)
Fried garlic (for garnish)
Chili garlic sauce (for garnish, optional)

1
For the sauce, place the broth, gochujang, sesame oil, soy sauce, gochugaru, and msg in a small bowl, whisking to combine. Taste and adjust seasonings, adding salt if necessary. Set aside.
2
To prepare the cheesy noodles, heat 1 tablespoon of vegan butter in a large nonstick skillet over medium-high heat. Once the butter is melted, add the mushrooms, and cook, without stirring, until most the moisture cooks out and they start to slightly crisp around the edges, 5 to 6 minutes.
3
Reduce the heat to medium and add the remaining tablespoon butter. Once it’s melted, toss in the white and light green parts of the green onion and garlic, and cook, stirring often, until the green onion becomes translucent and the garlic is fragrant, 1 to 2 minutes.
4
Pour in the reserved spicy gochujang sauce and vegan cheese, stirring to combine. Reduce the heat to medium-low and simmer, stirring often until the cheese has melted and the sauce is thickened, 6 to 8 minutes.
5
Meanwhile, boil the noodles according to package directions. Using tongs, transfer the cooked noodles to the skillet and toss thoroughly until the noodles are coated, 1 to 2 minutes.
6
Serve with chopped green onion, toasted sesame seeds, fried garlic, and chili garlic sauce and enjoy!